Octopus in Tomato Sauce

Name: Octopus in Tomato Sauce
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT1H10M0.000S
Total time: P0Y0M0DT1H30M0.000S
Yield: 6 servings
Cuisine: italian
Ingredients: 4 tablespoons/60 ml extra-virgin olive oil; 3 cloves garlic, crushed; 1 teaspoon/15 ml red chile peppers, crushed; 5 anchovy fillets, chopped; 1 (28-ounces/796 ml) jar tomato puree; 2 pounds/1 kg octopus; Salt and freshly ground black pepper; Large bunch fresh flat-leaf parsley, leaves picked and chopped

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Level: Easy
Total: 1 hr 30 min

Prep: 20 min
Cook: 1 hr 10 min

Yield: 6 servings

Level: Easy
Total: 1 hr 30 min

Prep: 20 min
Cook: 1 hr 10 min

Yield: 6 servings

Ingredients

4 tablespoons/60 ml extra-virgin olive oil

3 cloves garlic, crushed

1 teaspoon/15 ml red chile peppers, crushed

5 anchovy fillets, chopped

1 (28-ounces/796 ml) jar tomato puree

2 pounds/1 kg octopus

Salt and freshly ground black pepper

Large bunch fresh flat-leaf parsley, leaves picked and chopped

Directions

In a pan, heat up the extra-virgin olive oil. Add the garlic, chile peppers, and anchovies and let cook together. Add the tomato puree, octopus, salt, and black pepper and stir. Let the octopus cook for approximately 1 hour, or until tender. Stir in the parsley and serve.